- 2pounds russet potatoes(about 4 medium potatoes)
- 6-8slices thick cut bacon cooked and chopped
- 2 1/2cups grated Gruyere cheese(about 8 ounces)
- 1tablespoon butter, cut into 8 cubes
- 3cups heavy cream
- 1 large onion, thinly sliced
- 3 bay leaves
- 2 garlic cloves, minced
- 1tablespoon fresh parsley, chopped (or 2 tsp dried)
- 1tablespoon chopped fresh chivesor tsp dried
- 1 1/2teaspoons fresh thymeor 1/2 tsp. dried
- 1/4teaspoons cayenne pepper
- 1/4teaspoons ground nutmeg
- 1/2teaspoons salt
- 1/2teaspoons pepper
Preheat oven to 400 degrees F.
Add the “Spiced Cream” ingredients to a saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9×13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl.
Spoon just enough of the herbed cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining herbed cream over the potatoes and gently toss to coat.
Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Lightly season the layer of potatoes with freshly cracked salt and pepper (in addition to salt and pepper listed in ingredients). Layer 1 cup of the cheese, 1/2 of the bacon then top with 1/3 of remaining cream. Repeat layers.
Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter.
Cover the casserole with aluminum foil and bake for one hour. Remove from the oven, sprinkle with remaining cheese then continue to bake, uncovered for an additional 10 minutes. Test the potatoes in the center to make sure they are tender. Continue to cook if necessary (will depend on how thin you cut your potatoes). When potatoes are done, broil until golden brown.